The Food Newsletter

Ingredients

1 cup dry white wine

1/2 cup all-purpose flour

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

Coarse salt and ground pepper

Directions

While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened,
about 10 minutes.